BUTTER-BRAISED CARDOONS WITH MUSHROOMS AND BREAD CRUMBS
Cardoons are related to artichokes but look like celery - or celery gone wild, anyway. They take a little time and trouble to find (try a specialty grocery store or an Italian market) and to trim and string, but they are worth the effort.
Provided by Mark Bittman
Categories dinner, lunch, vegetables, appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to boil and salt it moderately. Strip the cardoons of leaves and string as you would celery. Cut each stalk lengthwise into 2 or 3 long strips, then crosswise into 2-inch lengths. You'll have about 3 cups. Squeeze the lemon juice into the water and boil the cardoons until fairly tender, 10 to 12 minutes; drain and rinse.
- Melt the butter over medium heat in a skillet wide enough to accommodate the cardoons comfortably. When the foam subsides, add the cardoons, reduce the heat to medium-low and cook, stirring occasionally, until they take on a bit of color, 10 to 12 minutes. Add the garlic and mushrooms and continue to cook until the mushrooms are mostly tender, 5 minutes. Add the bread crumbs and a pinch of salt and raise the heat to medium-high; cook, stirring occasionally, until the bread crumbs brown a bit and the cardoons are fully tender and sweet, 5 minutes longer.
- Squeeze a bit of lemon juice over the top, taste for salt, add pepper to taste and serve hot or warm.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 4 grams, Carbohydrate 20 grams, Fat 13 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 518 milligrams, Sugar 2 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
